Vegetable Recipe
Corn Chowder with Roasted Chiles
Corn Chowder with Roasted Chiles:
5 ears corn on cob (or equivalent
of canned corn, drained)
2 quarts chicken stock
2 oz. diced bacon
4 oz. spicy Italian sausage
1 tablespoon butter
1 cup onion, diced
1/4 cup celery, diced
1 Tablespoon chopped garlic
1/2 cup flour
1 lb. potatoes, peeled and diced
1 bay leaf
1 Tablespoon old bay seasoning
2 Tablespoons Worcestershire Sauce
4 oz. heavy cream
2 large Pablano Chiles, roasted and peeled
Preheat oven to 450.
Soak ears of corn in water for 5 minutes. Place corn on shallow baking
pan and roast in oven for 10 minutes.
Remove from oven and let cool down. Clean off husks and cut corn off
ears.
In a hot stock pot, render bacon until it is half way cooked. Add sausage
and cook, breaking up sausage. Add
butter, onions, celery and garlic. Saute until tender.
Add flour and stir constantly. Pour in hot chicken stock, potatoes, corn
and bay leaf. Cook until potatoes are
tender, approx. 15 to 20 minutes. (depending on size of diced potatoes).
Once potatoes are tender season with old
bay seasoning; salt and pepper; and Worcestershire sauce.
Stir in cream just before serving.
Garnish with Roasted Pablano Chiles. Dice finely and sprinkle over soup.
To roast chiles; put in oven under broiler and broil until black. Put in
zip lock bag and let sit in bag for about 15 minutes. Skin should then
just peel off and dice finely.
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